Christina Winarti

Sago starch can potentially serve as a carbohydrate‐rich staple food substitute for rice in Indonesia. However, its limitations include low protein content and a lack of other essential nutrients. This study is aimed at enhancing sago starch′s nutritional value and functional properties to make it comparable to rice by fortifying it with whole egg powder and egg white powder. The fortified sago starch was evaluated for its nutritional value, pasting properties, and its application in noodle production. The results indicate that fortifying sago starch with either whole egg powder or egg white powder can increase its nutritional value and improve the quality of both the sago starch and the resulting noodles. Specifically, formulations containing 80% sago starch and 20% whole egg powder yielded a protein content of 8.20%. In contrast, those with 90% sago starch and 10% egg white powder achieved a protein content of 8.64%. The addition of whole egg powder or egg white powder changed how sago starch pastes, which changed how it gelatinizes and forms gels. Compared to pure sago starch, fortification caused a drop in peak viscosity (PV), trough viscosity (TV), and final viscosity (FV). The drop in breakdown viscosity (BV) shows that the structure was stronger when heated. Adding both types of egg powder made the surface of the noodles thicker. Egg white powder had the most noticeable positive effect on the surface of the noodles, making them more compact and less porous and cracked. This improvement makes the noodles last longer, taste better, and have a better texture. The results of this study provide important information for making sago‐based foods better and for using sago starch in more ways in the food industry.

Shallots ( Allium cepa L. aggregatum ) are an important horticultural commodity with high economic value and a strategic role in food security and the culinary industry, particularly in Southeast and South Asia. Shallots are a key ingredient in many dishes and are valued for their bioactive compounds, including flavonoids such as quercetin, organosulfur compounds, and natural antioxidants. These compounds contribute to various health benefits, including antimicrobial, anti‐inflammatory, and anticancer effects. Shallots are classified as nonclimacteric plants, meaning they do not continue to ripen after harvest. Tropical shallot varieties grown in lowland regions typically reach maturity around 60 days after planting, characterized by stems that are 60%–80% weakened. However, after harvest, physiological changes such as respiration and transpiration can reduce their quality. Because shallots are highly perishable particularly during peak production seasons when storage capacity is limited, effective postharvest handling practices such as curing, drying, and proper storage are essential. These methods help prevent decay, reduce losses, and extend the shelf life and availability of fresh shallots.

Rat taro is a potential plant as a raw material for medicine. Rat taro contains an active compound that is useful as an anticancer, antibacterial, and antioxidant. Standardization of raw materials is important to obtain reproducible effects and safe consumption. This study is aimed at obtaining an appropriate drying method to produce high‐quality rat taro simplicia from the tuber and leaf. The drying methods applied were sun drying, modified sun drying covered with black fabric, and oven drying. Simplicia of rat taro was made from the tuber and leaf. Simplicia quality was observed for moisture content, dry weight yield, ash content, water‐ and alcohol‐soluble essence, flavonoids, and antioxidant activity (IC ₅₀ ). The results showed that the average drying temperature for the tuber was around 37.5°C–39°C, and for the leaf, it was 32.5°C–37°C. The drying time for the tuber was around 15–16 h, and for the leaf, it was 20–26 h. The average moisture content of rat taro simplicia ranged from 8.27% to 10.84%. The water‐soluble extract content of the tuber was around 10.92%–12.81%, and of the leaf, it was 35%–39.10%. Alcohol‐soluble extract content of the tuber was 1.88%–2.28%, and of the leaf, it was 6.35%–9.19%. The flavonoid content of the tuber was around 0.2–0.3 mg QE/g, and of the leaf, it was 4.1–5.6 mg QE/g. The IC ₅₀ value of the tuber was around 6477.70–8847.77 ppm, and of the leaf, it was 585.01–1189.63 ppm. The results revealed that the drying method influenced antioxidant activity ( p = 0.028) and flavonoid levels ( p = 0.009) in rat taro simplicia. The moisture content, antioxidant activity, and flavonoid content of the leaves were higher than the tubers. The most effective drying method for rat taro simplicia was oven drying at 37°C–38°C, which yielded flavonoid contents of 0.3 mg QE/g in the stems and 5.6 mg QE/g in the leaves, along with antioxidant activities of 6477.70 ppm in the stems and 585.01 ppm in the leaves, representing the best results obtained.

Fresh ginger can spoil quickly owing to a variety of factors, including inappropriate postharvest handling, microbial and enzymatic activities, and chemical reactions during storage. This study evaluated the physicochemical properties of ginger coated with chitosan and beeswax during storage for 6 months at different temperatures (18°C and 25°C). Fresh ginger was treated with chitosan coating (1.5 and 3.5%), followed by beeswax coating (3 and 6%). The coated ginger was wrapped in a plastic net and stored at ambient (25°C) and low temperatures (18°C) for six months. The results confirmed that coating treatment slowed down the changes in physicochemical properties (moisture, phenolic content, and so on) of ginger during storage. Ginger stored at 25°C showed shorter shelf lives than those stored at 18°C. Coating ginger with 3% chitosan followed by 6% beeswax exhibited the best results in maintaining the moisture and phenolic content, reducing weight loss, and increasing total soluble solid (TSS) and cell compartment size for six months of storage. This study provides a promising approach to delaying the spoilage of fresh ginger by applying coating treatments useful for developing handling protocols for fresh ginger during storage and distribution.

The quality of the seeds dramatically affects the yield harvested. Soybean seeds quickly regress in storage due to their high fat and protein content. One technique needed to extend seeds’ shelf life is coating technology with various coating formulas. Chitosan and beeswax are biopolymers that are widely used in coating formulas. Utilization of chitosan and beeswax in soybean seeds is still limited. The study aimed to determine changes in the physical and chemical characteristics of soybean seeds coated with chitosan and beeswax base formula during storage. The soybean seeds used were the local variety. The treatment used consists of two different coating formulas: control (non-coating), nano, and non-nano chitosan-beeswax-based coatings. All samples were packed in a plastic bag and stored at room temperature for 6 months, with three replicates. Parameters observed were the changes of chemical content before and after storage, respiration, ethylene, electrical conductivity, and Malondialdehyde (MDA) content during storage as well as vigor index and germination. The results showed that coating treatment on soybean seeds showed a potential protective action against deterioration in soybean seed quality. Generally, coating applications can reduce respiration, slow ethylene, and MDA production, and maintain low electrical conductivity in soybean seeds. Nano-coatings tend to give better results than non-nano and control. Vigor index and germination after 6 months of storage were still above 80%.

Christina Winarti, Widaningrum, Siti Mariana Widayanti, Nurdi Setyawan, Qanytah, Juniawati, Esty Asriyana Suryana, and S Widowati. Prev Nutr Food Sci 2023;28:471-82. https://doi.org/10.3746/pnf.2023.28.4.471

High-quality seed is always demanded by farmers and may result in up to a 30% increase in crop yields. One of the major constraints of soybean cultivation is that soybean seeds quickly deteriorate in storage due to high lipid and protein content. Coating technology with various coating formulas is needed to extend seeds’ shelf life. This research aimed to determine the effects of CSNPs (chitosan-wax nanoparticles) and CS (chitosan-wax) as active coating ingredients in delaying the Deterioration of soybean seed quality. Two varieties of soybean seed and three coating treatments (control, CS, and CSNPs) were used during storage for six months. Each treatment was replicated four times, and the observation was conducted monthly. The result showed that coating treatment could significantly suppress the increase in water content and the decrease in protein and fat levels compared to the control. Moreover, the coating also suppresses the respiration rate, ethylene content, and MDA concentration during storage, especially for the Grobogan variety. The coated seed showed a higher vigor index and germination than the controls, particularly in the Dega variety. The CSNPs performed better than CS and control for all the experimental parameters. The germination percentage of the Dega variety soybean seeds after six months of storage at CS and CSNPs coating treatments were 93.33 and 92.67%, respectively, much higher than the Grobogan variety. The initial mositure content much influenced the seed’s physical, chemical, and viability during storage.

Cassava, sago and arrowroot are local starch-source crops which have utilized for many applications. Starch modification into nano-sized particles is a promising method to extend their application. Type of starch with different granule size and crystallinity might result different properties. The research aims to find out the characteristics nano crystalline starch derived from three different starch sources namely tapioca, sago and arrowroot by ethanol precipitation. Pre-treatment of starch was carried out to increase their crystallinity using acid hydrolysis (lintnerization) for 2; 4; 6 and 24 hours and then was followed by ethanol precipitations. Result showed that type of starch affected the resulted nano crystalline starch. Sago starch which has bigger granule size and less crystalline type tend to has higher absorption capacity compared to tapioca and arrowroot starch. The adsorption capacity of ethanol-precipitated dextrin increased 3-5 times than lintnerized starch only. Lintnerization duration also influenced absorption capacity (water and oil uptake) in which the longer lintnerization duration the higher the capacity. Solubility and swelling power mostly improving, except for arrowroot starch. Nanocrystalline starch morphology exhibited porous and fine structure that improving their absorption capacity. Moreover, the crystalline pattern changed to amorphous for cassava and arrowroot starch but remaining for sago starch. Their porous structure is very potential to behave as super absorbent that could be applied as industrial material of food, pharmaceutical, and fertilizer.